If you’re looking for a quick and easy side dish that’s rich, slightly sweet, and perfectly moist, this homemade cornbread is exactly what you need. It tastes much fresher than packaged cornbread and it only takes 30 minutes to make from scratch!
Ingredients
- Fine Cornmeal: Fine cornmeal gives the cornbread its signature texture. If fine cornmeal is not available, you can use medium-grind cornmeal for a slightly coarser texture.
- All-Purpose Flour (Plain Flour): This helps to provide structure and prevent the cornbread from being too crumbly.
- Baking Powder and Baking Soda: These leavening agents help the cornbread rise and become light and fluffy.
- Unsalted Butter: Melted unsalted butter adds richness and moisture to the cornbread. Make sure it’s cooled slightly before mixing it with the eggs to avoid curdling. If using salted butter, you can reduce the amount of added salt by half.
- Light Soft Brown Sugar: Light soft brown sugar adds a mild sweetness and slight molasses flavor, making the cornbread both flavorful and moist. If not available, you can substitute it with white sugar.
- Eggs: Use room-temperature eggs to ensure they mix evenly with the rest of the ingredients.
- Milk: Whole milk works best for a rich, moist crumb, but you can substitute it with lower-fat milk or buttermilk if desired.
Chef Tips
Avoid Overmixing: When combining the wet and dry ingredients, stir until just incorporated. Overmixing can result in a tough, dense texture, so it’s okay if there are a few small lumps in the batter.
Preheat Your Pan If You Like Crispy Edges: For an extra-crispy crust, preheat your greased baking pan in the oven for a few minutes before pouring in the batter. This will give your cornbread a nice golden, crispy edge.
Cool Before Cutting: It can be tempting to slice into your cornbread right out of the oven, but letting it cool for a few minutes helps it hold its shape and prevents crumbling.
The Toothpick Test: To check if your cornbread is fully baked, use the toothpick test. Insert a toothpick into the center—if it comes out clean or with a few crumbs, your cornbread is ready. If it comes out with wet batter, let it bake for a few more minutes before checking again.
Sweetness Level: This recipe has a moderate sweetness that pairs perfectly with savory dishes like BBQ and chili. However, you can adjust the sugar to match your taste. Add more sugar for sweeter cornbread, or reduce it for a less sweet, savory version.
How to Make Cornbread From Scratch
1) Preheat your oven to 390°F (about 200°C). Grease and lightly flour an 11×7-inch baking pan, then set it aside.
2) In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
3) In a separate mixing bowl, whisk together the melted (and slightly cooled) unsalted butter, light soft brown sugar, eggs, and milk. Ensure all ingredients are well combined.
4) Create a well in the center of your dry cornmeal mixture. Pour the wet ingredients into this well, then gently stir everything together with a spatula until just combined. Be careful not to overmix.
Chef Tip: Be careful not to overmix the batter as it can make the gluten tighten, making the cornbread tougher. The batter should be thickened and combined, but it’s okay if there are small clumps.
6) Pour the cornbread batter into your greased and floured baking pan, spreading it out evenly.
7) Place the baking pan in your preheated oven and bake for 20 to 25 minutes. The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out dry.
8) Remove the cornbread from the oven and let it cool slightly on a cooling rack before cutting it into pieces and serving.
Storage and Leftovers
Room Temperature: Once the cornbread has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
Refrigerator: For longer storage, place the cornbread in the refrigerator where it will keep for up to 1 week. Be sure to wrap it well or store it in an airtight container to maintain its moisture.
Freezer: Cornbread freezes well for longer storage. Once cooled, cut it into individual pieces and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. Cornbread can be frozen for up to 3 months. To serve, thaw the pieces overnight in the refrigerator or at room temperature.
Reheating: To reheat, warm the cornbread in the oven at 350°F for 10-15 minutes, wrapping it in foil to prevent it from drying out. For a quicker option, microwave individual pieces for 20-30 seconds until heated through.
FAQs
What can I serve with cornbread?
Cornbread is often paired with chili, BBQ (like pulled pork or ribs), fried chicken, pit beans, Southern-style greens, or soups and stews. For a sweeter touch, cornbread you can add butter, honey, or maple syrup as a topping.
Can I use coarse cornmeal instead of fine cornmeal?
Yes, you can use coarse cornmeal, but it will give your cornbread a more textured and dense crumb. Fine cornmeal produces a softer, more delicate texture, which is what most people prefer for traditional cornbread.
Can I make cornbread in a cast iron skillet?
Absolutely! Baking cornbread in a cast iron skillet gives it a deliciously crispy crust. Be sure to preheat the skillet in the oven before adding the batter for the best results.
Can I substitute buttermilk for regular milk?
Yes, buttermilk can be used in place of regular milk. It will add a slight tanginess and make the cornbread even more tender. Use an equal amount of buttermilk as a substitute.
More Recipes You May Like
- Blueberry Buttermilk Pancakes
- Crockpot BBQ Chicken
- American Pancakes
- Mixed Bean Chili
- Smoked Gouda Mac and Cheese
How to Make Cornbread From Scratch
Equipment
- 1 Baking Pan (11×7-inch)
Ingredients
- 5 ½ oz Fine cornmeal (about 1 cup)
- 5 ½ oz All-purpose flour (about 1 1/4 cups)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 3 oz Unsalted butter melted and slightly cooled (about 1/3 cup)
- 3 oz Light soft brown sugar (about 1/3 cup)
- 2 Eggs at room temperature
- 9 fl oz Milk at room temperature (about 1 cup and 1 tablespoon)
Instructions
Preheat the Oven:
- Preheat your oven to 390°F (200°C). Grease and lightly flour an 11×7-inch baking pan, then set it aside.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
Combine the Wet Ingredients:
- In a separate mixing bowl, whisk together the melted butter, light brown sugar, eggs, and milk until well combined.
Combine Wet and Dry Ingredients:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir everything together with a spatula until just combined. Be careful not to overmix; it's okay if there are small lumps.
Bake the Cornbread:
- Pour the batter into the prepared baking pan and spread it out evenly.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Remove the cornbread from the oven and allow it to cool slightly before cutting it into squares and serving.